Years ago, Comal’s executive chef Matt Gandin coined the name Oaxanukkah as a mash-up of two words: Oaxaca (Comal’s biggest culinary inspiration) and Hanukkah. As the name suggests, the annual Oaxanukkah Dinners at Comal bring two disparate culinary styles — traditional Hanukkah dishes and Gandin’s signature Mexican style — together for a celebratory, family-style meal.

Although we haven't had our Oaxanukkah dinner since pre-pandemic, we're bringing them back! These multi-course family-style dinners will take place in Abajo, Comal’s intimate private dining room, on Monday, December 11th and Tuesday, December 12th. While a menorah will be lit, this is first and foremost a fun cultural celebration.

Tequila-cured Salmon avocado, endive, radish, cilantro oil

Potato-Jalapeño Latkes crema, spiced apple salsa

Braised Beef Brisket ancho chile adobo, carrots, raisins

Rapini chile de árbol and garlic

Saffron Rice

Midnight Black Beans de Olla

House-made Tortillas

Buñuelos black mission fig jam